Food Color

Correcting natural color variation

Enhancing naturally weak colors

Provide colorful identity to products

Supplying a fun look to a kid-oriented beverages and candies

Encapsulation

Protects colourants from degradation and prevent prematura of color development

Longer shelf life and improve pH stability

Prevent color hydration

Emulsification

Shield products with opaque packaging materials

By controlling temperature : limit heat degradation

Synthetic

Required certification

Have been assigned an FD&C numbers

Water soluble dyes

Dissolves in water

Used in

Dairy products, Pasta, Confectionary, Beverages

Lakes

Water solubles FD&C dyes that are combined with an insoluble materials

Used in

Icing and cookies fillings, Chocolates, Chewing gums

Advantages

More economical as smaller quantity required

Easily produce and stand up to heat, light, pH etc

Do not add off-flavors

Natural

Do not required certification

Pigments derived from animals, vegetables, mineral sources

Types

Tumeric

Paprika

Carmine

Anatto

Caramel

Caratenoid

Anthocyanin

Advantages

It is oil-solubles makes them well-suited high fat, low moisture foods

Provide transparent color to liquid, oil-based products

Contain nutraceutical value

Disadvantages

Sensitive to light, heat exposure

Can be used only in a limited pH range

Not available in blue or green

In concentration where high levels of natural color taken to obtain the same tints

Objectionable Off-flavors and off-odors to finished products

Require high cost to produce